- Making time 30 minutes
- Preparation time 20 minutes
For the filling
- 200 g ready-to-eat dried apricots
- 200 ml apple juice
For the sponge
- Four eggs
- 125 g caster sugar, plus extra for sprinkling
- Grated rind of 1 orange
- 125 g plain flour, sifted
Love can change a person the way a parent can change a baby-awkwardly, and often with a great deal of mess.
– Lemony Snicket
- Simmer the apricots and apple juice in a saucepan covered, for 10 minutes until most of the liquid has been absorbed, puree then leaves to cool.
- Make the sponge, put the eggs, sugar and orange rind in a large heatproof bowl set over a saucepan of gently simmering water. Whisk, using an electric whisk, for 10 minutes until very thick and foamy and the whisk leaves a trail when lifted above the mixture.
- Gently fold in the sifted flour, pour the mixture into a 30*23cm roasting or a swiss roll tin lined with non-stick baking paper, and ease into the corners, bake in a preheated oven, 2000C, set the timer for 10 minutes until the sponge is golden brown and just beginning to shrink away from the sides, and the tops spring back when gently pressed with a fingertip.
- Meanwhile, cover a clean damp tea towel with non-stick baking paper and sprinkle with a little caster sugar, quickly turn out the cooked sponge onto the sugared paper, carefully peel off the lining paper, spread the apricot puree over the sponge then, starting with a short side and using the paper to help, roll up to form a log, leave to cool and serve the same day.